Burnt butter caramel slice

Burnt butter caramel slice

Burnt butter caramel slice

Spoil someone special with this whimsical nursery rhyme burnt butter caramel slice!

  • 1 hr + chilling
  • Makes about 16 slices
  • Intermediate

INGREDIENTS

FOR THE COOKIE BASE

  • 410ml cake flour
  • 125ml castor sugar
  • 125g burnt butter (see tip)
  • 125ml desiccated coconut

FOR THE TOPPING

  • 385g tin condensed milk
  • 125g burnt butter (see tip)
  • 80ml golden syrup

METHOD

  1. Preheat oven to 180°C. Line a 20cm x 30cm tin with baking paper, leaving a 1cm overhang.
  2. For the cookie base, combine all the ingredients. Press the mixture into the bottom of the prepared tin. Bake for 15-20 minutes or until light golden.
  3. For the topping, heat all the ingredients on medium, stirring constantly, for about 10 minutes or until a smooth, thick caramel forms. Pour hot caramel onto the cookie base. Bake for 20-25 minutes or until golden. Cool and cut into slices.

Tips

  • To make burnt butter, melt butter over medium heat, swirling the pan occasionally until a deep golden brown colour is reached and the butter has a nutty aroma.
  • Burnt butter can be used in any recipe that calls for melted butter, including cookies, cakes and sauces. Try it over pasta, fish dishes, potato dishes or steamed veggies.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: February, 2016


Top

Send this to a friend